Mini Cinnamon Roll Cheesecakes

PREP: soften cream cheese and butter, melt butter I am completely in love with these mini cheesecakes! 🙌 They’re super creamy, sweet and packed with cinnamon flavours! I’m obsessed with the crunchy cinnamon sugar topping and cream cheese swirl combo! It’s sooo good 🤤 Sound on for full instructions 🔉 All you need is: Base: 150g digestive biscuits 75g unsalted butter, melted Cheesecake: 250ml double cream, cold 350g cream cheese, room temp 120g icing sugar 1 tsp cinnamon Cinnamon sugar topping: 1 tsp cinnamon 2 tbsp granulated sugar Cream cheese icing: 20g unsalted butter, softened 60g cream cheese, room temperature 25g icing sugar Makes 9 Store in the fridge for up to 4

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Soften cream cheese and butter. Melt butter. Prep cupcake pan with cups.

Step 2

In a food processor, crush graham crackers.

Step 3

Transfer to bowl and mix with melted butter.

Step 4

Press into the bottom of 9 cupcake cups with a spoon.

Step 5

Mix heavy whipping cream with electric mixer until stiff peaks form.

Step 6

In a separate bowl with an electric mixer, combine cream cheese, powdered sugar, and cinnamon.

Step 7

Fold heavy cream mixture into cream cheese mixture.

Step 8

Fill cupcake cups with cream and smooth top.

Step 9

Mix cinnamon and sugar and sprinkle on top of cheesecakes.

Step 10

Mix butter, cream cheese, and powdered sugar. Pipe on top of cheesecakes.

Step 11

Freeze for 30-60 minutes or refrigerate for 2-3 hours. Store in refrigerator for up to 4 days.

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